TommyAlfredo Bleu – GOAT
After decades of turning its collective back on ketchup with a sneer and an arrogant laugh, France accepted American ketchup as a legitimate culinary sauce. The Animal-Free Chef elevates this culinary marvel of condiments to the level of cuisine in her recently released TommyAlfredo Bleu!
Makes 5 cups
28 oz. can San Marzano Peeled Tomatoes in puree
1/2 c. FORAGER Dairy-free PROBIOTIC CASHEWMILK YOGURT
1 t. salt
2 t. sugar
1 t. liquid smoke
2 t. dried basil
1 t. fine grind fennel seed
1/4 t. ground allspice
light dash red cayenne pepper
1 t. Worcestershire sauce
2 T. jarred minced garlic
8 oz. bottle Dairy Free Daiya Blue Cheese Dressing
- After you pour the bottle into the pan, add 2 T. yogurt milk to bottle, shake to loosen dressing from inside of bottle and add to pan
2/3 c. ketchup – I used FRENCH’S brand
fresh grind black pepper to taste
2 T. GO VEGGIE parmesan shaker cheese
Place canned tomatoes with puree, probiotic milk, salt, sugar and liquid smoke in blender container. Blend till very smooth. Transfer to large saucepan, over low heat.
Add remaining ingredients, whisking after each addition. Simmer on low about 15 minutes, stirring as needed and being careful not to let it boil over. Remove from heat and set aside till ready to use.
Serve over cooked veggies, pasta or as a salad dressing (with a few minor adjustments).
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